Raw Hazelnut Chocolate Chunks

Raw Hazelnut Chocolate Chunks

I keep meaning to post some savory recipes for you guys but the sweet ones just keep coming!

I saw a picture the other day of something that looked a bit like this and it gave me such a craving I was like.. “I’m gunna make me some of  THAT!”

Obviously I had to make my own version as I can’t seem to follow a recipe for the life of me, (I don’t even try anymore!).

So here it is! Chruncy hazelnutty base, with smooth chocolatty ganache type thing on top!

This recipe is 100% raw, vegan, gluten free and sugar free.

Ingredients:

Bottom layer:
1 cup hazenuts
1/2 cup almonds
2 tbs raw cacao powder
1/3 cup coconut butter
1/3 cup cacao butter
1 1/2 tbs cacao nibs
1 tsp vanilla
6 majool dates
1/2 tsp salt

Top layer:1 banana OR 1/2 ripe avocado
1/4 coconut sugar
1/3 cup coconut butter
1/4 cup coconut oil
2 tbs raw cacao powder
1 tsp vanilla
pinch salt

*if you don’t have any coconut butter, you can replace with coconut oil, I like to use some cocnut butter because it doesn’t have the strong flavour.

Method:
For the bottom layer.
1) Grind 3/4 cup of the hazelnuts and the 1/2 cup of almonds – I do mine a bit at a time in a coffee grinder but you could use a food processor. Roughly chop the rest of the hazelnuts and mix in a bowl with the ground hazelnuts and almonds, the cacao powder, the salt and the cacao nibs.

2) in a ban marie, gently melt the cacao butter and the coconut butter, once melted, add to a blender with the destoned majool dates and the vanilla and blend until smooth. (If you are using normal dates soak them for an hour or so in hot water and use double the amount – majool will work better).

3) Mix the wet ingredients and dry ingredients together. Press down firmly into a lined loaf tin or small baking tray and put in the fridge while you make the top layer.

For the top layer.
1) In a ban marie, melt the cacao butter, the coconut oil and the coconut butter, once liquid, stir in the cacao powder, the salt and the vanilla.

2) In a blender, blend the chocolate mixture with the banana or the half avocado until nice and smooth.

3) Spread this layer over the top of the base, allow this to cool and set at room temperature before storing in the fridge, if it cools to quickly the cacao butter tends to separate and look a bit dappled.. this happened to me, was still yummy but looked a bit weird..

Cut into bite sized chunks and store in the fridge.

Enjoy x

Ps if you have any suggestions or requests for recipes you would like to see, I would love to hear them 🙂

chocolate hazelnut chunck

 

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